- Chicken Meat: 1 Kg
- Onions: 3 medium-sized
- Garlic + Ginger Paste: 2 Tablespoon
- Yogurt (Dahi): 1 Cup
- Crushed Almonds(Badam): 1/2 Cup
- Crushed Jayefal+Jawitri: 1/2 Teaspoon
- Chilli Powder: 1 Teaspoon
- Coriander(Dhanya) Powder: 2 Teaspoon
- Turmeric(Haldi) Powder: 1 pinch (chutki)
- Salt: As desired
- Ghee / Cooking Oil: 1-1/2 (dherh cup)
- National Korma Masala (Optional for fragrance & added taste)
- Tez-Patta: 2-3 leaves
- Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnamon 2 pieces, Bari Ilaichi (cardamom) 2 pieces Serves 4-6 people.
Method: First of all, cut the onion into small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee/cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put the chicken in it and fry it thoroughly for 5-7 mins.
Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric powder, and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up.
On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it then mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins.
In the end put the crushed almonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan.
Put some peeled almonds (sabit badaam) on the top of dish for good presentation.
:)
The super desi and tasty badaami qorma /korma is ready to serve & enjoy!
Good Bhabi ! :) I wonder it tastes great... coming soon to taste it ! :)
ReplyDeleteAkbar Bhai... it tastes great !
ReplyDelete